Description
You probably noticed the name of one recipe, but the dishes are different!!! I used to live in Tashkent, and that is how we have always closed the eggplant caviar for the winter. Now I live in Moscow, I had a friend that used to live in Kiev, and after trying my eggs, began to argue that this SOTE!!! I pulled out my notebook, all the ingredients were all spelled correctly!!! We were glad that the recipe has been known in Tashkent and Kiev - prepares the same although the names are different!!!
Ingredients
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Eggplant
2 kg
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Tomato
1 kg
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Onion
400 g
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Carrots
500 g
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Pepper
500 g
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Garlic
5 tooth
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Greens
2 coup
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Vegetable oil
1 cup
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Sugar
0.5 cup
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Salt
2 Tbsp
Cooking
Vegetables wash and prepare: 1. Eggplant remove skin and cut into cubes. 2. With tomatoes remove peel and cut into cubes. 3. Onion and pepper cut into cubes. 4. Carrots to RUB on a large grater 5. Greens chop finely.
In a heavy-bottomed pan or in a cauldron pour the oil and add the vegetables in stages: onions, carrots, peppers, tomatoes and eggplant. Simmer for 40 minutes, stirring occasionally. 10 minutes before readiness add the greens and squeezed out the garlic. Caviar spread on sterile banks and roll. Banks wrap to cool.
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